What is whole milk ricotta?

Whole milk ricotta is a fresh, creamy cheese made by curdling whole milk with an acid such as vinegar or lemon juice. Unlike traditional ricotta made from whey, this version uses the full-fat content of whole milk to produce soft, rich curds. It has a mild, slightly sweet flavor and a smooth texture, making it ideal for both savory dishes like lasagna and sweet treats like muffins or parfaits.

Can you make ricotta with milk?

Yes, you can absolutely make ricotta with milk—specifically whole milk for the creamiest results. Simply heat the milk, add an acid (like lemon juice or vinegar), and strain the curds that form. You don’t need any special equipment or cheese cultures. Whole milk is the best choice because it creates soft, flavorful curds that hold their texture well in cooking and baking.

Is whole milk ricotta good for lasagna?

Whole milk ricotta cheese is ideal for lasagna. Its high fat content gives it a rich, creamy texture that blends beautifully between pasta layers without becoming runny. It also enhances the overall flavor, creating a satisfying bite that balances well with tomato sauce, mozzarella, and seasonings. For best results, mix the ricotta with a little egg and herbs before layering.

Can you use whole milk to make cheese?

Yes, whole milk is excellent for making a variety of cheeses, especially fresh ones like ricotta, paneer, or mozzarella. The fat in whole milk helps form smooth, tender curds that give cheese a soft mouthfeel and rich flavor. Avoid ultra-pasteurized milk, which won’t curdle properly. Always choose high-quality whole milk for the best texture and taste.

Whole Milk Ricotta Cheese Recipe: 3 Easy, Creamy Ways to Use It

Ingredients

Scale

4 cups whole milk

2 tablespoons white vinegar or lemon juice

1/2 teaspoon salt

Cheesecloth for straining

Instructions

1. In a heavy saucepan, heat the whole milk over medium heat until it reaches 180°F. Stir occasionally to prevent scorching.

2. Remove from heat and gently stir in vinegar or lemon juice. Let sit undisturbed for 5–10 minutes until curds form.

3. Line a fine-mesh strainer with cheesecloth and set over a bowl. Pour in the curds and whey.

4. Let drain for 10–20 minutes, depending on how thick you want your ricotta.

5. Transfer the ricotta to a bowl, stir in the salt, and refrigerate. Use within 5 days.

Notes

Use whole milk, not ultra-pasteurized, for best curd formation.

You can add herbs or lemon zest for extra flavor.

Whey can be used in soups, smoothies, or baking.

Author: hafsa saffaji
Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Cheese, Basics
Method: Stovetop
Cuisine: Italian-American
Diet: Vegetarian

Nutrition

Serving Size: 2 tablespoons
Calories: 90
Sugar: 2g
Sodium: 85mg
Fat: 7g
Saturated Fat: 4.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 5g
Cholesterol: 25mg

Keywords: whole milk ricotta cheese, homemade ricotta, easy ricotta